信阳红茶香气成分分析
|
摘要
研究采用顶空固相微萃取-气相色谱质谱法结合关键香气成分的气味活度值,对信阳红茶的香气成分进行分析鉴定。结果表明:从信阳红茶中共检测到88种主要香气成分,其中共有香气成分57种,香气化合物总量的平均值为739.12μg/L。醇类、醛类和酯类是主要的芳香物质,含量较高的成分为香叶醇(108.61～199.28μg/L)、芳樟醇(38.02～64.42μg/L)、苯乙醇(20.05～29.43μg/L)、苯乙醛(39.10～63.29μg/L)、苯甲醛(23.44～32.09μg/L)、水杨酸甲酯(80.60～234.64μg/L)、β-紫罗酮(10.44～26.17μg/L)等。气味活度值大于10的香气成分为β-大马烯酮、β-紫罗酮、香叶醇、癸醛、苯乙醛、反-氧化芳樟醇和壬醛,它们对信阳红茶香气贡献较大。含量高和气味活度值大的的香气成分共同作用形成了信阳红茶花果香的香气特征。
The head space-solid phase microextraction combined with gas chromatography-mass spectrometry was applied to analyze the aroma constituents of the Xinyang black tea samples by combined use of odor active value(OAV). The results revealed that 88 aroma constituents were detected from the tea samples, there were 34 kinds of aroma constituents existed in all of the tea samples, and the average content of the total aroma constituents were 739.12 μg/L. The major aroma compounds were alcohols, aldehydes and esters, and geraniol(108.61-199.28 μg/L), linalool(38.02-64.42 μg/L), phenylethyl alcohol(20.05-29.43 μg/L), phenylacetaldehyde(39.10-63.29 μg/L), benzaldehyde(23.44-32.09 μg/L), methyl salicylate(80.60-234.64 μg/L), and β-ionone(10.44-26.17 μg/L) were the higher content aroma constituents. The OAVs of β-damascenone,β-ionone, geraniol, decanal, phenyl-acetaldehyde, trans-linalool oxide and nonanal were greater than 10 and these aroma constituents were contributed to the aroma of Xinyang black tea. The combined action of the higher content and OAV aroma constituents were responsible for the flower and fruit aroma of Xinyang black teas.
The head space-solid phase microextraction combined with gas chromatography-mass spectrometry was applied to analyze the aroma constituents of the Xinyang black tea samples by combined use of odor active value(OAV). The results revealed that 88 aroma constituents were detected from the tea samples, there were 34 kinds of aroma constituents existed in all of the tea samples, and the average content of the total aroma constituents were 739.12 μg/L. The major aroma compounds were alcohols, aldehydes and esters, and geraniol(108.61-199.28 μg/L), linalool(38.02-64.42 μg/L), phenylethyl alcohol(20.05-29.43 μg/L), phenylacetaldehyde(39.10-63.29 μg/L), benzaldehyde(23.44-32.09 μg/L), methyl salicylate(80.60-234.64 μg/L), and β-ionone(10.44-26.17 μg/L) were the higher content aroma constituents. The OAVs of β-damascenone,β-ionone, geraniol, decanal, phenyl-acetaldehyde, trans-linalool oxide and nonanal were greater than 10 and these aroma constituents were contributed to the aroma of Xinyang black tea. The combined action of the higher content and OAV aroma constituents were responsible for the flower and fruit aroma of Xinyang black teas.
引文
[1]宛晓春.茶叶生物化学[M]. 3版.北京:中国农业出版社,2007:39.
[2]郭桂义,刘建军,聂东,等.“信阳红”条形红茶加工技术[J].信阳农业高等专科学校学报, 2010, 20(4):99-102.
[3]孙慕芳,张洁,郭桂义.冲泡条件对信阳红茶茶汤内含物浸出规律的影响[J].食品研究与开发, 2014, 35(15):15-19.
[4]陈义.基于化学成分含量评判信阳红茶质量等级方法研究[J].安徽农业大学学报, 2015, 42(1):22-26.
[5]陈义,张洁.炭火低温长焙对信阳红夏茶品质的影响[J].食品研究与开发, 2017, 38(19):5-8.
[6]刘聪,张文杰,严亮,等.顶空固相微萃取结合GC/MS分析玫瑰香型滇红茶香气成分[J].食品科技, 2017, 42(8):300-305.
[7]王晨,吕世懂,廉明,等.顶空固相微萃取结合GC/MS分析普洱大叶种乔木茶花香气成分[J].茶叶科学, 2016, 36(2):175-183.
[8]尹鹏,刘盼盼,刘威,等.信阳群体种与2个特色茶树品种信阳毛尖茶香气成分分析[J].食品科技, 2017, 42(5):62-67.
[9]郑鹏程,刘盼盼,龚自明,等.湖北红茶特征性香气成分分析[J].茶叶科学, 2017, 37(5):465-475.
[10]徐元骏,何靓,贾玲燕,等.不同地区及特殊品种红茶香气的差异性[J].浙江大学学报(农业与生命科学版), 2015,41(3):323-330.
[11]竹尾忠一.乌龙茶和红茶香气的食品化学研究[J].茶业试验场研究报告, 1985, 20(9):175-180.
[12]孙国宝.食用调香术[M].北京:化学工业出版社, 2010:312.
[13]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学, 2008(7):370-374.
[14] HO C T, ZHENG X, LI S M. Tea aroma formation[J].Food Science and Human Wellness, 2015(4):9-27.
[15] SCHUH C, SCHIEBERLE P. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea:quantitative differences between tea leaves and infusion[J]. Journal of Agricultural and Food Chemistry, 2006,54(3):916-924.
[16] JOSHI R, GULATI A. Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea[J]. Food Chemistry, 2015(167):290-298.
[17]杨春,郭燕,胡伊然,等. 5类久安古树红茶的香气特征及差异分析[J].江苏农业科学, 2016, 44(7):324-327.
[18] ZHU Y, LYV H P, SHAO C Y, et al. Identification of key odorants responsible for chestnut-like aroma quality of green teas[J]. Food Research International, 2018(108):74-82.
[19]宛晓春,夏涛.茶树次级代谢[M].北京:科学出版社,2015:125.
[2]郭桂义,刘建军,聂东,等.“信阳红”条形红茶加工技术[J].信阳农业高等专科学校学报, 2010, 20(4):99-102.
[3]孙慕芳,张洁,郭桂义.冲泡条件对信阳红茶茶汤内含物浸出规律的影响[J].食品研究与开发, 2014, 35(15):15-19.
[4]陈义.基于化学成分含量评判信阳红茶质量等级方法研究[J].安徽农业大学学报, 2015, 42(1):22-26.
[5]陈义,张洁.炭火低温长焙对信阳红夏茶品质的影响[J].食品研究与开发, 2017, 38(19):5-8.
[6]刘聪,张文杰,严亮,等.顶空固相微萃取结合GC/MS分析玫瑰香型滇红茶香气成分[J].食品科技, 2017, 42(8):300-305.
[7]王晨,吕世懂,廉明,等.顶空固相微萃取结合GC/MS分析普洱大叶种乔木茶花香气成分[J].茶叶科学, 2016, 36(2):175-183.
[8]尹鹏,刘盼盼,刘威,等.信阳群体种与2个特色茶树品种信阳毛尖茶香气成分分析[J].食品科技, 2017, 42(5):62-67.
[9]郑鹏程,刘盼盼,龚自明,等.湖北红茶特征性香气成分分析[J].茶叶科学, 2017, 37(5):465-475.
[10]徐元骏,何靓,贾玲燕,等.不同地区及特殊品种红茶香气的差异性[J].浙江大学学报(农业与生命科学版), 2015,41(3):323-330.
[11]竹尾忠一.乌龙茶和红茶香气的食品化学研究[J].茶业试验场研究报告, 1985, 20(9):175-180.
[12]孙国宝.食用调香术[M].北京:化学工业出版社, 2010:312.
[13]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学, 2008(7):370-374.
[14] HO C T, ZHENG X, LI S M. Tea aroma formation[J].Food Science and Human Wellness, 2015(4):9-27.
[15] SCHUH C, SCHIEBERLE P. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea:quantitative differences between tea leaves and infusion[J]. Journal of Agricultural and Food Chemistry, 2006,54(3):916-924.
[16] JOSHI R, GULATI A. Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea[J]. Food Chemistry, 2015(167):290-298.
[17]杨春,郭燕,胡伊然,等. 5类久安古树红茶的香气特征及差异分析[J].江苏农业科学, 2016, 44(7):324-327.
[18] ZHU Y, LYV H P, SHAO C Y, et al. Identification of key odorants responsible for chestnut-like aroma quality of green teas[J]. Food Research International, 2018(108):74-82.
[19]宛晓春,夏涛.茶树次级代谢[M].北京:科学出版社,2015:125.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |